Maharani, A. et al. 2024. The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts. Journal of Food and Agricultural Product. 4, 1 (Mar. 2024), 42–53. DOI:https://doi.org/10.32585/jfap.v4i1.5057.